Description
This homemade artisan sourdough bread is crusty on the outside, airy and chewy inside, and full of complex, tangy flavor thanks to natural fermentation with just flour, water, salt, and an active sourdough starter.
Ingredients
500g bread flour (about 4 cups)
375g water (about 1 ½ cups plus 1 tbsp), room temperature
100g active sourdough starter (about ½ cup)
10g salt (about 2 tsp)
Instructions
- In a large bowl, mix the bread flour and water until just combined. Let it rest for 1 hour (autolyse stage).
- Add the active sourdough starter and salt, and mix by hand until fully incorporated.
- Over the next 3 to 4 hours, perform stretch and folds every 30 minutes, covering the dough with a damp towel in between.
- Let the dough rest at room temperature for 4 to 8 hours until it doubles in size and looks bubbly.
- Turn the dough onto a floured surface, shape into a round or oval, and place into a floured proofing basket or towel-lined bowl.
- Cover and refrigerate overnight (8 to 12 hours) for cold proofing.
- The next day, preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
- Turn the dough onto parchment paper, score the top, and carefully transfer into the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and bake for 25 to 30 minutes until deeply golden and crusty.
- Cool the bread completely on a wire rack before slicing.
Notes
You can substitute up to 20% of the bread flour with whole wheat flour for a heartier loaf.
Try adding sesame or sunflower seeds during shaping for added texture.
For a savory version, fold in chopped herbs like rosemary or thyme.
Always ensure your sourdough starter is active and bubbly before using.
- Prep Time: 1 hour (plus overnight proofing)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 160mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
